Khmer Specialties

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The flavours of Khmer dishes are bold and rich, with dashes of influence from French, Chinese, Indian, Thai and Vietnamese cuisines. Be sure to try these hearty Khmer dishes, and savour the punchy and fragrant flavours.

Ang dtray meuk

This squid dish is popular in seaside town like Kep and Sihanoukville. The squid is brushed with lime juice or fish sauce, then grilled on skewers and served with a sauce made with garlic, chillies, fish sauce, lime juice and sugar.

Bai sach chrouk

Grilled pork with rice, pickled radish and cucumber

Banh chiao

Savoury egg and rice flour crepes filled with minced pork, bean sprouts, onions

Beef Saraman

The richest of Cambodian curries, this braised beef curry is cooked with Indian spices such as coriander seeds, clove, cumin and cardamom, as well as chillies, lemongrass, shallots, garlic, shrimp paste, turmeric, galangal, kaffir lime leaves, peanut and dry-roasted grated coconut.

Cha houy teuk

Sweet jelly mixed with sago, red beans, jackfruit, sticky rice, taro and coconut cream

Deep-fried insects

Hoppers, moth pupae, tarantulas, crickets, ant eggs, water bugs, scorpions

Fish amok

This lightly sweet and creamy fish curry is Cambodia’s most famous dish. It is made with fish (typically a river fish) mixed in a herb/spice paste (kroeung) comprising garlic, shallots, lemongrass, turmeric, galangal and kaffir lime leaves, along with palm sugar, fish sauce and chillies, topped with coconut milk and steamed in banana leaves shaped like small bowls.

Grilled banana and tapioca

Kampot pepper crab

Kampot Pepper Crab
Photo: Cambodia Travel

Kaw  

Pork or chicken with hard-boiled egg and bamboo shoots braised in a broth made of palm sugar, fish sauce, pepper

Khmer red curry

Kralan rice cake

Sticky rice, red beans, grated coconut and coconut milk roasted in bamboo sticks

Lap Khmer

Lime-marinated beef salad

Lok lak

Stir-fried beef or pork in oyster/soy sauce

Nom banh chok

Rice noodles topped with green fish gravy, fresh green beans, bean sprouts, banana flower, cucumbers

Num pang

Baguettes filled with pâté, deli meats, pickled/fresh vegetables and chilli

Num plae ai

Sweet glutinuous rice balls filled with palm sugar topped with grated coconut

Prahok

Fermented salted fish paste

Red tree ants with beef and holy basil

Samlor machu trey

Sweet and sour fish soup

Sankhya lapov

Coconut custard steam-baked in a pumpkin

Skewed embryos, gizzards, meat